| Acknowledgements | 第1-4页 |
| Abstract | 第4-5页 |
| 内容摘要 | 第5-8页 |
| Chapter One Introduction | 第8-12页 |
| ·Research objective | 第8-9页 |
| ·Significance of the research | 第9-10页 |
| ·Methodology | 第10页 |
| ·General organization | 第10-12页 |
| Chapter Two Theoretical Foundations | 第12-22页 |
| ·Understanding cultures | 第12-14页 |
| ·Defining culture | 第12-13页 |
| ·Classifying culture | 第13-14页 |
| ·Confining food culture | 第14-15页 |
| ·Chinese food culture | 第15页 |
| ·Western food culture | 第15页 |
| ·Cross-cultural communication perspective | 第15-19页 |
| ·Intercultural communication and cross-cultural communication | 第15-16页 |
| ·The deep structure of culture | 第16-17页 |
| ·Cultural relativism | 第17-19页 |
| ·Related researches | 第19-22页 |
| ·Researches done by foreign scholars | 第19-20页 |
| ·Researches done by Chinese scholars | 第20-22页 |
| Chapter Three Differences on Concepts in Chinese & Western Food Cultures | 第22-37页 |
| ·Pan-foodism vs. pragmatism | 第22-28页 |
| ·Belief systems in cross-cultural communication | 第22-23页 |
| ·Pan-foodism in Chinese food culture | 第23-25页 |
| ·Pragmatism in Western food culture | 第25-28页 |
| ·Ostentation and extravagance vs. simplicity and casualness | 第28-33页 |
| ·Two cases of banquet | 第28-29页 |
| ·Ostentation and extravagance in Chinese food culture | 第29-31页 |
| ·Simplicity and casualness in Western food culture | 第31-33页 |
| ·Collectivism vs. individualism | 第33-37页 |
| ·Value systems in cross-cultural communication | 第33-34页 |
| ·Collectivism in Chinese food culture | 第34-35页 |
| ·Individualism in Western food culture | 第35-37页 |
| Chapter Four Differences on Etiquette in Chinese & Western Food Cultures | 第37-47页 |
| ·Different tableware: chopsticks vs. fork and knife | 第37-40页 |
| ·The relationship between man and nature | 第37-38页 |
| ·Chopsticks in Chinese food culture | 第38-39页 |
| ·Fork and knife in Western food culture | 第39-40页 |
| ·Different time orientation: lateness vs. punctuality | 第40-43页 |
| ·"M-time" and "P-time" | 第40-41页 |
| ·Lateness in Chinese food culture | 第41-42页 |
| ·Punctuality in Western food culture | 第42-43页 |
| ·Different seating arrangement | 第43-47页 |
| ·Place speaks | 第43页 |
| ·South and north vs. right and left | 第43-45页 |
| ·Men first vs. Ladies first | 第45-47页 |
| Chapter Five Differences on Contents in Chinese & Western Food Cultures | 第47-54页 |
| ·Exquisiteness and taste vs. nutrition and balance | 第47-51页 |
| ·Exquisiteness and taste in Chinese food | 第47-49页 |
| ·Nutrition and balance in Western food | 第49-51页 |
| ·Different cuisine naming | 第51-54页 |
| ·Cuisine naming in China | 第51-52页 |
| ·Cuisine naming in Western countries | 第52-54页 |
| Chapter Six Conclusion | 第54-58页 |
| ·Conclusion of the research | 第54-55页 |
| ·Suggestions on how to improve cross-cultural awareness | 第55-57页 |
| ·Limitations of the research | 第57-58页 |
| Appendix | 第58-59页 |
| Bibliography | 第59-61页 |
